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Nut Chowder Soup
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
147Calories
7 gProtein
22 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein6.7 g
Carbohydrates22 g
Fiber4.4 g
Sugars8 g
Total Fat3.6 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Cholesterol93 mg
Sodium2131 mg
Potassium690 mg
Calcium82 mg
Iron5.1 mg
Magnesium40 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C17 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate34 mcg
Choline78 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 4. The excerpt below is the record exactly as published.
NUT CHOWDER SOUP Nuttolene or protose, 14 pound. Eggs, hard-boiled, 3. Onions, browned, 3. Sage, 1 teaspoon. Thyme, 1 teaspoon. Bay leaves, 2. Salt, 1 tablespoon. Chop all together till fine, then add to boiling strained tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoon
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